Devonshire Junket

Ingredients

• 1 pt. new milk
• 1 tea-sp. essence of rennet
• 1 table-sp. brandy or rum
• 1 table-sp. castor sugar
• 1 tea-sp. ground cinnamon
• Clotted cream

Method

1. 1

   Mix together in a glass bowl or deep dish the brandy, cinnamon, and sugar.

2. 2

   Pour on to these 1 pint of new milk, or fresh milk heated to the temperature of new milk, and add the rennet.

3. 3

   Stir it well, and let it remain until set.

4. 4

   Then spread some clotted cream over the top, and sprinkle with castor sugar.

5. 5

   When well made, junket should cut into smooth shiny slices like jelly.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 700. The excerpt below is the record exactly as published.

Devonshire Junket 1 pt. new milk. 1 tea-sp. essence of rennet. 1 table-sp. brandy or rum. 1 table-sp. castor sugar, i tea-sp. ground cinna- mon. Clotted cream

Cook this with the app: pantry check, scaling, and the assistant.